Description
Learn how to create a Chef-Inspired Charcuterie Table, perfect for holiday entertaining! This post includes three delicious recipes: Balsamic Roasted Grapes, Red Wine Raspberry Jam, and Honey Rosemary Almonds.
Ingredients
Scale
For the Honey Rosemary Almonds:
- 2 cups raw almonds
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/4 teaspoon cayenne pepper
- Sea salt and pepper, to taste
For the Balsamic Roasted Grapes:
- 2 cups seedless red grapes
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon dried thyme
- 2 teaspoons chopped fresh rosemary
- Sea salt and pepper, to taste
For the Red Wine Raspberry Jam:
- 6 ounces fresh raspberries
- 1/2 cup red wine
- 1/2 cup cane sugar
- 1 vanilla bean, sliced down the middle and scraped
Instructions
For the almonds:
- Preheat the oven to 375 degrees F. Stir together the almonds, rosemary, honey, olive oil, cayenne, sea salt, and pepper. Lay the almonds in one even layer on a parchment-lined baking sheet. Bake until evenly roasted, about 18 minutes, stirring once or twice to avoid burning. Can be made ahead of time.
For the grapes:
- Preheat the oven to 375 degrees F. Toss the grapes, oil, vinegar, thyme, rosemary, sea salt, and pepper together. Place the grapes in a greased baking dish.
- Bake until the grapes begin to burst and juices are thick and syrup-like, about 20-25 minutes.
- Let the grapes cool slightly and serve warm or at room temperature.
For the jam:
- Roughly mash the raspberries and combine with the wine, sugar, and vanilla bean in a small sauce pot. Bring the mixture to a simmer over medium heat.
- Allow the jam to steadily simmer (but be careful not to boil over) until thickened, about 25 minutes. The jam should be gelled and coat the back of a wooden spoon.
- Let the jam cool and discard the vanilla bean. You can strain the jam if you’d like to remove the seeds, but it’s not necessary.